Tuesday, January 23, 2018
2 cups water
20 oz pkg. fresh tortellini stuffed with spinach and ricotta
8 oz. pkg. sliced fresh mushrooms
10 oz. pkg. shredded raw carrots
16 oz. bag frozen spinach
10 1/2 oz. can cream of chicken soup, undiluted
2 cups cooked shredded chicken
In a large kettle, bring stock and water to a boil.
Add tortellini and boil about 6 minutes, stirring occasionally.
Meanwhile, prepare a sauté pan with nonstick spray and cook mushrooms over medium heat for about 5 minutes.
Add shredded carrots and frozen spinach to pan and stir to combine vegetables.
Cover and continue cooking over medium heat an additional few minutes.
While veggies are sautéing, stir undiluted cream of chicken soup into stock and tortellini in kettle.
Add veggie mixture to kettle and gently mix all together.
Top with shredded chicken, lower heat, and simmer 5 minutes more to heat through.
Season to taste with salt and pepper if desired.
About 8 servings